recipe for chop suey with chicken

The Best recipe for chop suey with chicken

Chop suey with chicken is one of those dishes that feels like a warm hug for my whole family. There’s something about the way the tender chicken melts in your mouth while the bright, slightly sweet stir-fry sauce clings to it that makes it feel like home. I grew up eating this kind of Chinese-American food, and it’s the kind of meal that doesn’t just fill your stomach—it fills your heart. My kids love it because it’s flavorful but not too spicy, and it’s something they can eat with their hands, which is always a win. It’s also versatile enough to be a casual weeknight dinner or a special occasion dish, depending on how you serve it. Whether it’s for a family dinner, a potluck, or just a lazy Sunday, chop suey is that kind of dish that feels comforting and celebratory without being overly fancy.

What really makes this recipe special is how it balances health and indulgence. Chicken is a lean protein, and the stir-fry method keeps it tender without much added fat. The sauce is made with a mix of soy sauce, vinegar, and a touch of sweetener, which gives it that perfect tangy-sweet flavor without being overly heavy. We use plenty of vegetables—bell peppers, carrots, and cabbage—to add color, texture, and nutrients. It’s not just a meal; it’s a way to get more fruits and vegetables into the day without making it feel like a chore. Plus, the way the ingredients sizzle together in the wok is satisfying, and it’s something my kids get excited about helping with, whether it’s chopping the veggies or stirring the sauce. It’s that kind of dish that makes eating feel like a joy, not a burden. And honestly? It’s one of those recipes that’s so easy to double or triple that it’s always a backup plan when life gets busy.

Classic Chicken Chop Suey Recipe

4.8 from 1855 votes

A flavorful Chinese-inspired dish featuring tender chicken in a savory sauce with vegetables and rice noodles. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp red pepper flakes (optional)

For the Sauce

• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 cup tomato sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water

For the Noodles

• 1 package rice noodles (12 oz)
• 1 cup water

👨‍🍳Directions

1. 1 Cook the rice noodles according to package instructions. Drain and rinse with cold water to stop cooking.
2. 2 In a large skillet, heat vegetable oil over medium-high heat. Add chicken pieces and cook until no longer pink (~5-6 mins). Remove chicken and set aside.
3. 3 In the same skillet, add soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Stir for 30 seconds. Return chicken to the skillet.
4. 4 In a separate pan, sauté onion, garlic, bell pepper, carrots, and mushrooms in oil over medium heat for 5-7 mins until softened.
5. 5 Add tomato sauce, oyster sauce, hoisin sauce, and sugar to the vegetable mixture. Simmer for 3-4 mins. Stir in cornstarch slurry and cook until sauce thickens (~2 mins).
6. 6 Return chicken and vegetables to the skillet. Stir well to combine. Cook for another 2 mins.
7. 7 Divide noodles evenly among plates. Spoon the chicken and sauce mixture over the noodles. Garnish with green onions if desired.

🔧Equipment

• Large skillet or wok
• Cutting board
• Knife
• Mixing bowls
• Slotted spoon
• Steamer basket

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 95🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

For extra flavor, add a splash of fish sauce or a pinch of five-spice powder.,Substitute chicken breast for thighs if preferred.,Ensure noodles are cooked al dente for best texture.

This chop suey with chicken is always a solid crowd-pleaser for family gatherings because it’s simple to make ahead and tastes even better the next day. It’s got that perfect mix of tender chicken, sweet and savory sauce, and crunchy veggies that keeps everyone coming back for seconds. Whether you’re hosting a holiday meal or just need a comforting dish for a busy weeknight, this recipe never disappoints—it’s hearty, flavorful, and easy to scale up if you’ve got a big group. Plus, it’s a great way to use up extra veggies and leftovers without much extra effort.

❓ Frequently Asked Questions About Chicken Chop Suey

What are the key ingredients I need to prepare authentic chop suey with chicken?

To make classic chop suey with chicken, you’ll need the following key ingredients: – Chicken: 1.5–2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. – Vegetables: 1 bell pepper (any color), 1 carrot, 1 cup broccoli florets, 1 cup snap peas or snow peas, 1 small onion, and 1 cup mushrooms (optional). – Sauce Base: 1/2 cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce (or vegetarian oyster sauce), 1 tbsp dark soy sauce (for color), 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar (or honey), 1 clove garlic (minced), and 1 tsp grated ginger. – Extras: 1 tbsp cornstarch (for thickening), 1 tbsp vegetable oil, and fresh cilantro or green onions for garnish.

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How do I properly prepare the chicken for chop suey?

For tender, flavorful chicken, marinate the cut pieces in 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil for 30 minutes before cooking. Then, heat oil in a wok or deep pan over high heat and quickly sear the chicken until just cooked (about 5–6 minutes), then remove and set aside. Avoid overcooking, as it can make the chicken tough.

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Can I substitute any ingredients in this recipe, and what are the alternatives?

Yes, you can adjust ingredients based on availability or preference: – Vegetables: Swap bell peppers for zucchini or green beans. Skip mushrooms if unavailable, but add more snap peas for extra crunch. – Sauce: Use tamari for gluten-free soy sauce or reduce oyster sauce if avoiding animal products (try mushroom or vegetable-based versions). – Chicken: Use shrimp, tofu, or pork for a variation, but adjust cooking times accordingly. – Garnish: Skip cilantro if allergic; fresh basil or sesame seeds work well instead.

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Why is my chop suey sauce too thin or too thick, and how can I fix it?

A thin sauce can happen if the cornstarch isn’t dissolved properly or the broth evaporates too quickly. To thicken: 1. Stir in cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) while cooking the sauce. 2. Simmer longer (5–7 minutes) to evaporate excess liquid. 3. Add a splash of water if the sauce burns before thickening—stir constantly to prevent sticking. For a thinner sauce, add more broth or adjust the cornstarch amount.

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What’s the best cooking method for chop suey, and how do I avoid burning the sauce?

The wok hei (high heat) method works best for authentic chop suey. Here’s how: 1. Heat oil in a wok or deep pan over high heat until smoking. 2. Cook chicken quickly (3–4 minutes) until no longer pink, then remove. 3. In the same pan, sauté onions, garlic, and ginger until fragrant (1 minute). 4. Add vegetables and stir-fry for 3–4 minutes until tender-crisp. 5. Pour in sauce and stir-fry for 3–4 minutes on high heat, stirring constantly to prevent burning. 6. Return chicken to the pan and toss everything together. If the sauce burns, add a splash of water or broth to deglaze the pan.